Mom's Chicken Curry - Instant Pot Pressure Cooker

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 pound Chicken (boneless, cut into 1-2 inch pieces)

3 tablespoon Ghee or Oil

1 Green Chili Pepper (small, chopped, optional)

1 inch Ginger (finely chopped)

5 cloves Garlic (finely chopped)

1 Onion (medium sized, finely chopped)

2 Tomato (medium sized, finely chopped)

1/3 cup Water

1 tablespoon Lemon juice

1/4 cup Cilantro (to garnish)

1 Black Cardamom (Moti Elaichi)

2 Bay leaf (Tej Patta)

6 Cloves (Laung)

6 Black Peppercorns

1/2 teaspoon Cumin seeds (Jeera)

2 teaspoon Coriander powder (Dhaniya powder)

1/2 teaspoon Kashmiri red chili powder

1/2 teaspoon Garam masala

1/4 teaspoon Ground Turmeric (Haldi powder)

1 teaspoon Salt

Directions

Cut the boneless chicken into small pieces, about 1-2 inch in size.

Heat the instant pot in Sauté mode and add oil to it. Add the whole spices and sauté for 30 seconds to get the aroma.

Add the chopped green chili, onions, ginger and garlic to the pot and sauté for 4 minutes until they turn golden brown. Keep stirring at regular intervals.

Add the chopped tomatoes and spices. Sauté for another 4 minutes, while stirring at regular intervals.

Add the chicken and sauté for 3-4 minutes. Do not skip this step, as it adds lots of flavor to the curry.

Then add the water and stir it with the chicken. Deglaze and scrape off anything stuck to the bottom of the pot.

Change the instant pot setting to manual/pressure cook mode on high for 5 minutes.

When the instant pot beeps, quick release the pressure manually. Stir in the lemon juice.

Garnish with cilantro and chicken curry is ready to serve.

Nutrition

• Calories: 268 kcal
• Total Fat: 14 g
• Saturated Fat: 7 g
• Cholesterol: 101 mg
• Sodium: 765 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 25 g